Shandong, the ancient state of Qilu, is located on the peninsula, surrounded by the sea on three sides, with a hilly and plain hinterland, a suitable climate and distinct four seasons. Seafood, aquatic animals, grain and oil animals, vegetables, fruits and insects are all available, which provides rich material conditions for cooking. Kitchen cooking skills are comprehensive, materials are exquisite, seasoning is emphasized, and adaptability is wide. Among them, "explosion, speculation, burning and collapse" is the most distinctive.
With the evolution of history and the development of economy, culture and transportation, Shandong cuisine has gradually formed the local flavors of Jinan and Jiaodong, which represent the inland and coastal areas respectively.
Shandong cuisine originated in Qi and Lu (now Shandong Province) during the Spring and Autumn Period and the Warring States Period, and was formed in the Qin and Han Dynasties. After the Song Dynasty, Shandong cuisine became the representative of "Northern Cuisine". Shandong cuisine is the most extensive local cuisine in China, covering Beijing, Tianjin, Tangshan and three northeastern provinces.
The formation and development of Shandong cuisine is related to Shandong's cultural history, geographical environment, economic conditions and customs. Shandong is one of the cradles of ancient culture in China. Located in the lower reaches of the Yellow River, the climate is mild, and the Jiaodong Peninsula protrudes between the Bohai Sea and the Yellow Sea. The territory is criss-crossed, with rivers and lakes criss-crossing, fertile fields, rich products, convenient transportation and developed culture. Its grain output ranks third in the country; There are many kinds of vegetables with excellent quality, and they are known as one of the "three major vegetable gardens in the world".
Fruit production ranks first in the country, and apples alone account for more than 40% of the country's total output. The output of pigs, sheep, poultry and eggs is also very considerable. The output of aquatic products is also the third in China. Brewing industry has a long history, a wide variety and excellent quality, such as Luokou vinegar, Jinan soy sauce and Jimo old wine. , are well-known products. Such rich products provide inexhaustible raw material resources for the development of Shandong cuisine.
Shandong cuisine has a very long history. There is "Qingzhou tribute salt" in Shangshu Gong Yu, which shows that at least in the Xia Dynasty, Shandong had been seasoned with salt; As early as the Book of Songs in the Zhou Dynasty, snakehead and carp ate the Yellow River, but now the sweet and sour yellow river carp is still the best in Shandong cuisine, which shows that it has a long history. The embryonic form of Shandong cuisine can be traced back to the Spring and Autumn Period and the Warring States Period. Qilu and China are endowed with unique natural conditions, especially Qi, which is close to mountains and seas. With the advantages of fish, salt and iron, Qi Huangong became the first person to use it.
After a period of development and evolution, Shandong cuisine has gradually formed two schools: Qingdao, Jiaodong School represented by Fushan Gang and Jinan School including Dezhou and Tai 'an. And there are elegant and luxurious Confucian dishes that can be called "Chun Xue", as well as various local famous dishes and flavor snacks dotted between them. Jiaodong cuisine is good at frying, frying, roasting, frying and steaming; The taste is fresh and light; Most of the ingredients are shrimp, conch, abalone, oyster yellow, kelp and other seafood.